Banana Bran Bread

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Banana Bran Bread

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Published prior to 2008

While not officially qualifying as low-fat (3g fat or less per serving), this bread is certainly a lower-fat version of the banana bread you might be used to preparing. It's baked in an 8 1/2 x 4" pan instead of a more typical 9 x 5" quickbread pan. Using the smaller pan gives a taller loaf.

1 1/2 cups mashed, very ripe bananas (the riper the banana, the better the flavor), about 4 medium bananas
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil or canola oil
1 cup (2 1/8 ounces) bran cereal (not bran flakes)
2 teaspoons vanilla
grated rind of 1 orange, or 1/4 teaspoon orange oil
1/4 cup (2 ounces) nonfat yogurt, plain or flavored
1 1/2 cups (6 ounces) King Arthur 100% White Whole Wheat Flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (7 ounces) sugar

In a large mixing bowl, beat together till smooth the banana, egg, vegetable oil, bran cereal, vanilla, orange peel or oil and yogurt. Set aside.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Quickly and gently fold the dry ingredients into the wet ingredients, stirring only until everything is moistened. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch bread pan.

Bake the bread in a preheated 350°F oven for 50 minutes to 1 hour, or until the cake tester inserted into the center of the loaf comes out clean. Remove the bread from the oven, and cool for 5 minutes on a rack. Remove the bread from the pan, and cool completely before slicing. Yield: 16 servings.

Nutrition information per serving (1 slice, 56g): 131 cal, 4.1g fat, 3g protein, 14g complex carbohydrates, 7g sugar, 4g dietary fiber, 17mg cholesterol, 216mg sodium, 201mg potassium, 54RE vitamin A, 5mg vitamin C, 2mg iron, 59mg calcium, 123mg phosphorus.


  • star rating 04/05/2015
  • sllittle from KAF Community
  • I used All-Bran BranBuds. I substituted mashed pear for the oil. The bran buds remained intact resulting in crunchy bits throughout the loaf - yum. The pear for oil substitution not noticeable. A healthy swap. Could probably have simply used more banana. Simple straight forward recipe. Easy to follow. Resulted in a nice high loaf.
  • star rating 02/29/2012
  • Heidi from Virginia
  • Very tasty. The kids even liked it. I might add a few chocolate chips next time. Just a note for your weight bakers, 1/2 cup sugar is 3 1/2 oz., not 7. I almost ended up doubling the sugar by mistake.
    Thank you so much for catching this error. We will have it corrected immediately. Good eye! ~Amy
  • star rating 08/19/2009
  • Cathryn from California
  • I thought it was yummy-good! I substituted crushed Raisin Bran for the bran cereal called for in the originally recipe and it worked well. I really liked the addition of the raisins. Other additions I made was nutmeg, pecans, and honey. (I reduced the sugar form 1/2 C to 1/3C and then squirted some honey in). My family could tell that it wasn't "normal" banana bread but liked it all the same. I really enjoyed the subtle flavor of the orange zest. It was a new flavor pairing with banana bread, but nice all the same. Try it.
  • star rating 07/29/2009
  • Connie from Charlotte, NC
  • I made this bread with no alterations and it was delicious. Not the usual banana bread, but since I'm always looking for ways to use up bananas in a healthy way, I was curious. The added bran gives the bread a great texture and taste.
  • star rating 04/15/2009
  • Martha from NYC
  • I made 10 muffins instead of a loaf, and they baked up in about 20 minutes. They were "for breakfast," but I had to test one. You know, for poison. They are deelish! I will definitely use this recipe again. The muffins turned out moist. I love whole grain-y baked goods, but these are really more banana than bran... pleasantly misleading! I used turbinado sugar, and omitted the orange zest/oil. Is this orange stuff to play down the tannins in bran? I didn't notice any harshness. I might even throw in a handful... or three... of chocolate chips next time. Would I have to increase the quantity of baking powder?
    Orange zest/oil will mellow the flavor a little but also adds a nice orange flavor. Joan@bakershotline